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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 5 |
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I first had this as a teenage babysitter, when the childrenâs mom prepared it for us to eat while she was out. The kids loved it, and so did I! Now I make it for my own kids. Ingredients:
5 chicken leg quarters, skin removed |
1/3 cup seedless raspberry spreadable fruit |
3 tablespoons reduced-sodium soy sauce |
1 teaspoon spicy brown mustard |
1/4 teaspoon pepper |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
2. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 5 servings.
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